Indulge in the perfect blend of fresh strawberries and ripe bananas to create these Strawberry Banana Cupcakes. Bursting with flavor, these strawberry cupcakes are topped with a homemade banana cream cheese frosting, offering a refreshing fruit flavor in every bite. Perfect for Spring and Summer!
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As a professional pastry chef, I love using fresh fruit to make delicious desserts! After experimenting with making banana strawberry cupcakes, I found that the secret to making them taste the best is using a combination of fresh fruit AND freeze-dried strawberries!
Fresh Fruit Cupcakes
Using fresh fruit like strawberries works well in strawberry filled cupcakes, strawberry sheet cake, and strawberry crunch cupcakes. But strawberries paired with bananas, like in these cupcakes, are the perfect match, balancing each other out. The sweet and slightly tart strawberries in the cupcake batter mix well with the creamy sweetness of bananas in the frosting. The addition of freeze-dried strawberries to the batter, which get ground into powder, adds even more berry flavor with a natural pink color.
And while you can use creamy banana buttercream frosting to top them off, I found that the natural tanginess of banana cream cheese frosting perfectly complements the sweetness of the strawberries in these cupcakes, taking the flavor to the next level!
Baking these strawberry and banana cupcakes is a breeze! Just mix wet and dry ingredients, fold in the fruit and bake until golden. Whip up the banana cream cheese frosting while they cool, then generously frost the cupcakes for a delicious, refreshing fruit cupcake that'll leave everyone smiling!
Why You'll Love This Recipe
- Fresh fruit combo: Fresh strawberries and ripe bananas create a deliciously fruity flavor combination that's both refreshing and indulgent.
- Moist and tender: These cupcakes are incredibly moist and tender, thanks to the addition of sour cream and buttermilk in the batter.
- Quick and easy: This recipe is ready in under 1 hour with simple ingredients and easy instructions.
- Versatile: These cupcakes are versatile and perfect for any occasion, whether it's an Easter celebration, fancy brunch, or an after-school snack!
Ingredients You'll Need
- Eggs and Egg Yolk - Eggs and an additional yolk provide structure, moisture, and richness to the cupcake batter. Allow eggs to sit out for 30 minutes to bring to room temperature.
- Pure Vanilla Extract - Enhances the overall flavor profile with its aromatic and sweet notes. I always splurge on a good quality vanilla for the best flavor.
- Sour Cream - Adds moisture, richness, and a subtle tanginess to the cupcakes. Bring to room temperature.
- Buttermilk - The acidity helps create a more tender cake crumb while also helping to activate the leavening agents. Make sure to shake the buttermilk before measuring.
- Sifted Cake Flour - This special flour adds a fine, tender crumb structure to the cupcakes, creating a soft texture.
- Freeze Dried Strawberry Powder - Intensifies the strawberry flavor without adding excess moisture to the batter. You can grind up whole freeze-dried strawberries or purchase the powder already ground.
- Granulated Sugar - Sweetens the cupcakes and helps create a light and airy texture.
- Dry Milk Powder - Enhances the cupcakes' flavor and tenderness while contributing to the overall richness.
- Leavening Agents (Baking Powder and Baking Soda) - Creates rise and lift in the cupcakes, resulting in a fluffy and airy texture.
- Unsalted Butter - Adds richness and flavor to the cupcakes while contributing to their tender texture. Allow butter to soften at room temperature before using.
- Canola Oil - Helps keep the cupcakes moist.
- Fresh Strawberries - Provides a burst of fresh, juicy flavor and adds texture to the cupcakes.
Banana Cream Cheese Frosting
- Full Fat Cream Cheese - Provides a creamy base and tangy flavor to the frosting that complements the fresh strawberries. Use block cream cheese, not the whipped kind for the best results and bring to room temperature.
- Mashed Ripe Banana - Infuses the frosting with natural sweetness and banana flavor.
- Fresh Lemon Juice - Adds brightness and balances the sweetness of the frosting.
- Powdered Sugar - Sweetens and thickens the frosting to achieve the desired consistency.
- Pure Vanilla Extract - Adds a subtle warming flavor throughout the frosting.
Homemade Cake Flour
No cake flour? In a pinch, you can certainly make your own. I’ve done it many times, and it always works. For this recipe, measure 1 ½ cups of all-purpose flour and replace 3 tablespoons of the flour with 3 tablespoons of cornstarch. Sift together to combine evenly, and that’s it!
Step-By-Step Instructions
Before You Begin: Bring all of your ingredients to room temperature. Preheat the oven to 350°F/177°C. Line a muffin pan with cupcake liners. Read the recipe through.
Combine wet ingredients: In a medium bowl, whisk the eggs, yolk, vanilla, sour cream, and buttermilk until combined.
Combine dry ingredients: Add the cake flour, strawberry powder, sugar, dry milk powder, baking soda, baking powder, and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
Add oil and butter: To the dry ingredients, add the butter and oil. Mix on a medium-low speed until the butter and oil are fully mixed in with the dry ingredients scraping down the sides of the bowl with a rubber spatula.
Add wet ingredients: Turn the mixer to a low speed, then add the eggs, egg yolk, sour cream, and buttermilk and mix just until combined. Turn off the mixer and use a rubber spatula to gently fold in the freshly diced strawberries.
Fill and bake: Pour the cupcake batter into the prepared muffin liners only to the halfway mark. Bake in the oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Cool completely: Let the cupcakes sit in the pan for 5 minutes after removing from the oven. Then, transfer out of the pan and onto a wire rack to cool completely before frosting.
Assemble the frosting: Add the cream cheese and butter into the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer. Beat the mixture together until smooth and creamy for 2-3 minutes. Add in the mashed banana and lemon juice. Continue to mix for one minute while scraping down the sides. On low speed, slowly add the powdered sugar until incorporated followed by the vanilla. Turn up the speed to medium, then mix for 4-5 minutes until light and fluffy. Chill the frosting in the fridge for 15-20 minutes.
Frost the cupcakes: Once the frosting is chilled and the cupcakes are cooled, frost the tops with an offset spatula or transfer the frosting into a piping bag and decorate using your favorite tip. Enjoy!
How To Make Freeze-Dried Strawberry Powder
To make freeze-dried strawberry powder, start by placing freeze-dried strawberries in a food processor or blender. Pulse the strawberries until they form a fine powder and sift to ensure no large chunks. Store the powder in an airtight container at room temperature for up to 3 months, and use it for a flavorful addition to baked goods like strawberry shortbread or smoothies!
How To Make Moist Cupcakes
We all want to create cupcakes with the perfect taste and texture. Here’s a list of tips I’ve put together to help you create cupcakes that turn out perfectly moist every time!
- I love adding sour cream or Greek yogurt into the batter to add moisture and richness, which gives you a tender crumb.
- Use a combination of oil and butter in the batter. Oil adds moisture, while butter adds flavor.
- It’s easy to overmix the batter, which can cause tough and dry cupcakes. To avoid this, mix until just combined for a soft texture.
- Cool your cupcakes completely on a wire rack before frosting to prevent condensation buildup, which can make them soggy.
Expert Tips
- Before beginning, make sure all of your ingredients are at room temperature. This will help you create a smooth batter and frosting with the ideal texture.
- For maximum flavor, opt for ripe bananas with brown speckles, as they are sweeter and have a more intense banana flavor. If you can only find under-ripe bananas, you can easily ripen bananas quickly!
- Dice the fresh strawberries into small pieces to distribute them evenly throughout the batter and prevent them from sinking to the bottom of the cupcakes.
- Fill the cupcake liners halfway to prevent overflowing during baking, and that the cupcakes rise evenly.
- Allow the cupcakes to cool completely before frosting to prevent the cream cheese from melting or sliding off. Chilling the frosting briefly before piping can also help it hold its shape better.
Flavor Variations
- For a classic twist, add blueberries or raspberries to create delicious mixed berry cupcakes.
- Elevate the cupcakes with a hint of citrus by adding lemon zest to the batter and topping them with a tangy lemon cream cheese frosting.
- If you prefer a less sweet frosting with a silky finish, try Swiss meringue buttercream.
Storage & Freezing Tips
Storing: Refrigerate cooled and frosted cupcakes in an airtight container for up to 3 days. Before serving, allow them to come to room temperature for the best taste and texture.
Freezing: To freeze the cupcakes with frosting, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container and store them for up to 3 months. Thaw in the refrigerator overnight before serving.
Make ahead: Prepare the cupcakes and frosting separately up to 1 day in advance. Store the cupcakes at room temperature and the frosting in the refrigerator. When ready to serve, frost the cupcakes and enjoy fresh within two days for the best taste.
Recipe FAQ
Yes, you can use frozen strawberries in this recipe. Thaw them completely and pat them dry before dicing and folding them into the cupcake batter to prevent excess moisture from affecting the texture of the cupcakes.
Yes, you can omit the freeze-dried strawberry powder if you don't have any. While it adds extra strawberry flavor, the cupcakes will still be delicious with the diced fresh strawberries alone.
To check if the cupcakes are done baking, gently press down on the tops. If they bounce back, they are ready. Otherwise, you can insert a toothpick into the center of a cupcake. They are ready if it comes out clean or with a few moist crumbs clinging to it.
More Easy Fruit Desserts
I hope you love these Strawberry Banana Cupcakes as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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Strawberry Banana Cupcakes
- Total Time: 43 minutes
- Yield: 20 cupcakes 1x
Description
Indulge in the perfect blend of fresh strawberries and ripe bananas to create these Strawberry Banana Cupcakes. Bursting with flavor, strawberry cupcakes are topped with a homemade banana cream cheese frosting, offering a refreshing fruit flavor in every bite. Perfect for Spring and Summer!
Ingredients
Strawberry Cupcakes
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 120 g (½ cup) sour cream at room temperature
- 60 g (¼ cup) buttermilk, at room temperature
- 180 g (1 ½ cup) cake flour, sifted
- 18 g (¼ cup) freeze-dried strawberry powder*
- 210 g (1 cup) granulated sugar
- 1 tablespoon dry milk powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 85 g (6 tablespoons) unsalted butter, at room temperature
- 2 tablespoon canola oil
- 150 g (1 cup) small diced fresh strawberries
Banana Cream Cheese Frosting
- 168 g (6 ounces) full-fat cream cheese, at room temperature
- 113 g (½ cup) unsalted butter, at room temperature
- 125 g (½ cup) mashed ripe banana
- 1 teaspoon freshly squeezed lemon juice
- 580 g (5 cups) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
Strawberry Cupcakes
- Preheat the oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk the eggs, yolk, vanilla, sour cream, and buttermilk until combined.
- In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, mix the flour, strawberry powder, sugar, dry milk powder, baking powder, baking soda, and salt.
- Add the butter and oil and mix on medium-low speed until the butter is evenly distributed throughout the mixture. Scrape down the side of the bowl as needed.
- With the mixer on low speed, slowly pour in the wet ingredients and beat until just combined. Gently fold in the strawberries.
- Fill cupcake liners ½ full and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool for 5 minutes in the hot pan, and then transfer to a wire rack to cool completely.
Banana Cream Cheese Frosting
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy, 2-3 minutes.
- Add the banana and lemon juice and continue mixing for 1 minute, scraping down the sides of the bowl as needed. Mix until mostly incorporated (it’s ok if the mixture has some small chunks of bananas).
- Add the powdered sugar and mix on low speed until completely incorporated. Add the vanilla and increase to medium speed, and beat for 4-5 minutes until light and fluffy.
- Chill the frosting in the fridge for 15-20 minutes (to stiffen) before frosting cupcakes.
Notes
*Freeze-dried strawberry powder: In a food processor, process freeze-dried strawberries until a powder forms. You can also purchase freeze-dried strawberry powder.
Storage: Refrigerate cooled and frosted cupcakes in an airtight container for up to 3 days.
Freeze: To freeze with frosting, place cupcakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Cakes & Cupcakes
- Method: Baking
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